I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

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Raspberry Pavlova

My mum makes the best pavlova in the world. I asked her to send me a photo of the latest one for the blog and she sent me this. I was a bit disappointed, even though it’s a great photo, saying that I would have loved a cross-sectional photo of one piece, showing the chewy meringue merging with the soft cream. She said, “Hard luck! We’ve eaten it already.” Anyway, here’s the recipe:

4 egg whites

9oz caster sugar

1 rounded dessertspoon cornflour

Whisk egg whites until really stiff (turn upside down in bowl and it doesn’t move).

Add half of the sugar and whisk again until stiff.

Add the remainder of sugar and cornflour and whisk.

Cover the baking tin with either tin foil or baking parchment and arrange on the tin bringing it up at sides. Put in oven (temperature 150 degrees) for one hour, then switch off the oven, leaving the meringue in there for a further hour. If you see it turning brown turn the oven down as all ovens vary in temperature. Leave to cool completely.

Whisk double cream to soft peaks and put on top of pavlova and decorate with either raspberries, strawberries or mixture of fruits and a little grated chocolate.